Set in the Hard Rock Hotel & Casino Atlantic City, Council Oak Steaks & Seafood has a unique menu, live music and a fresh, fun, and new energy.
The drinks menu offers Jack Daniels Hard Rock Exclusive-Single-Barrel-Bourbon-made Manhattans and a wood-fired octopus dish that’s to die for. We asked Chef Quincy 5 things about himself and Council. Check it out.
Chef Quincy commutes to Atlantic City from Philly every day.
“I was working at Union Trust in Philadelphia when I was first introduced to Marc Forgione. I did a stage for him and he offered me the position of Chef de Cuisine at his new restaurant, American Cut. Mark had a great reputation and I was excited to work with him, which is how I first got to Atlantic City. I then had a mutual acquaintance who introduced me to the Corporate Chef at Hard Rock. We hit it off instantly, which led to offering me the position of Executive Chef of Council Oak Steaks & Seafood for the Hard Rock Hotel & Casino Atlantic City’s opening in 2018.”
He is very particular about his ingredients.
“We do things seasonally at Council Oak Steaks & Seafood. We thoughtfully source the highest ingredients possible. I like to bring finesse and technique to the menu, which guests don’t normally see in larger restaurants.”
He has an open kitchen policy.
“Council Oak Steaks & Seafood is a refined environment with an airy dining room and an open kitchen. The Chefs are also very accessible to the guests, elevating the dining experience from start to finish.”
He likes to get creative.
“My favorite part about Council Oak Steaks & Seafood would be the different equipment I get to work with. The Josper Charcoal Oven and Argentine Style Wood burning grill are great pieces to cook with. For instance, our octopus is wood-fired, braised in red wine court bullion, marinated, and then grilled on the wood fire. I also have the freedom of creativity to express myself on the menu.”
He’s a sucker for Council’s Seafood Pots.
“Our Seafood Pots are amazing. My personal favorite is the Lobster Pot. It’s served with a full one-pound lobster, creamer potatoes, andouille sausage, fennel, shallot and garlic, white wine pernod, and clam juice. These are simmered and served in a beautiful Le Creuset Dish.”